Carmarans is for the natty wine lovers who like it wild, honest, and just a little feral. Philippe Carmarans, former Parisian barman turned remote-Aveyron winemaker, crafts soulful mountain wines from schist soils and rare local grapes that barely exist outside this rugged patch of southern France. His wines are the opposite of polished: they’re electric, earthy, and alive (all 12% alc or less). We only get a tiny slice of his production each year, and these bottles tend to disappear into the cellars of those who know.
Maximus ($48) is a light, chillable red with a serious cult following. It’s pure glou-glou made from Fer Servadou that hums with red fruit, wild herbs, and a touch of volatility that keeps things exciting.
Josette ($51) (named for his mother) is Carmarans’ textured, mineral white and it’s got grip, salinity, and a savory edge that makes it a food wine sleeper.
Fer de Sang ($57) is the most structured of the bunch. Fer with teeth. It’s deeper, darker, and more intense than Maximus, but still unmistakably Carmarans: raw, lifted, and full of tension.
These wines aren’t for everyone—and that’s exactly the point.